THE DEVELOPMENT, THE CHEMICAL COMPOSITION AND THE SENSORY ANALYSIS OF QUINOA BARS (CHENOPODIUM QUINOA WILLD.) SUBJECTED TO DIFFERENT THERMAL TREATMENTS
Objective: Considering the high nutritional value of quinoa grain, with protein composed by all essential amino acids, this study aimed to develop cereal bars elaborated with this grain after two different thermal processing, to evaluate the chemical composition and to verify the preference between...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade do Estado do Rio de Janeiro
2016-12-01
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| Series: | Demetra |
| Subjects: | |
| Online Access: | https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/22384 |